Zucchini Pineapple Cake

Name: Zucchini Pineapple Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2 loaves
Cuisine: American
Ingredients: 3 eggs; 2 c sugar; 2 tsp vanilla; 1 c oil; 2 c grated zucchini, drained; 1 tsp baking soda; 1 tsp salt; 1 tsp baking powder; 3 1/2 c flour; 1/2 c raisins (optional); 2 tsp cinnamon (optional); 1 c nuts; 1 c crushed pineapple, drained well

By Anita Hoffman
@scent4U

This is a rich, delicious, moist cake that has pineapple, raisins and nuts. It can also be frosted with a cream cheese icing.
This recipe also makes great muffins.

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Serves:

2 loaves

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

Add to Grocery List

3

eggs
2 c

sugar
2 tsp

vanilla
1 c

oil
2 c

grated zucchini, drained
1 tsp

baking soda
1 tsp

salt
1 tsp

baking powder
3 1/2 c

flour
1/2 c

raisins (optional)
2 tsp

cinnamon (optional)
1 c

nuts
1 c

crushed pineapple, drained well

How to Make Zucchini Pineapple Cake

Step-by-Step

Beat eggs until fluffy; add sugar, vanilla, oil and zucchini.
Sift dry ingredients and add to egg mixture.
Blend well.
Add pineapple, raisins and nuts and mix well.
Bake at 350 degrees in 2 greased and floured loaf pans for 1 hour .
Cool in pans, on wire rack, for 10 minutes before removing. Cool completely.
If frosting, frost when cool.
Muffins: Follow recipe above, except nearly fill paper lined muffin cups.
Bake at 350 degrees for 24 to 30 minutes.